Mar 4, 2015

Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup

This slow cooker loaded baked potato soup is so creamy and flavorful, and tastes just like a twice-baked potato.

Sliced red potatoes are simmered in the slow cooker in a mixture of sautéed (in bacon fat!) onions and chicken broth for several hours, and then pureed with an immersion blender. Sharp cheddar cheese, cream, and chives are stirred into the hot soup. Just garnish with sour cream, bacon, and a few scallions, and you've got a loaded baked potato in a bowl.

I cooked and pureed the potatoes, onions, and chicken broth a day in advance, and then reheated the mixture in a Dutch oven and then added the cheese and cream the next day. Leftovers refrigerate and reheat very well too.

Totally comforting. Totally delicious.

Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup

Serves 6 to 8

Ingredients

8 slices bacon, chopped
2 large onions, chopped
3 garlic cloves, minced
1/2 tsp dried thyme
5 1/2 Cups chicken broth
3 pounds red potatoes, peeled and sliced 1/2 inch thick
1 1/2 tsp salt, plus more to taste
1 tsp pepper, plus more to taste
8 ounces white sharp cheddar cheese, grated
1 Cup heavy cream
1/4 Cup minced chives
Sour cream
Thinly sliced scallions

Instructions

  1. In a large saucepan, cook the bacon until done, but not too crispy. Move the bacon from the pan with a slotted spoon to a paper towel lined plate. Refrigerate until you are ready to serve the soup. 
  2. Pour the bacon fat out of the pan, reserving two tablespoons. 
  3. Add the onions to the fat and cook for about 10 minutes over medium low heat. Add the garlic and thyme and stir for about 30 seconds. Add the broth and deglaze the pan. Bring to a boil. 
  4. Combine the sliced potatoes and the 1 1/2 tsp salt in a 5 to 7 quart slow cooker. Pour the hot onion and soup mixture over the potatoes and stir. 
  5. Cover and cook on high for about 7 hours, or on low for about 8 hours. 
  6. Using an immersion blender, puree the soup until completely smooth. If you don't have an immersion blender, blend the soup in batches in a standard blender. 
  7. Stir in the cheese and cream until smooth. 
  8. Add the pepper and chives. Add more salt and pepper to taste. 
  9. Reheat the bacon in the microwave for about 20 to 30 seconds, until hot. 
  10. Garnish the soup with sour cream, scallions, and the hot bacon.  
Ah-maze-ing!
Adapted from the December/January 2015 edition of Cook's Country

2 comments:

  1. I definitely plan on trying this. I almost never use my slow cooker for soups...not sure why. But this looks wonderful and we're still having so many snow days here...just perfect for soup!

    ReplyDelete
  2. I've been looking for a recipe like this. Looking firward to trying it!

    ReplyDelete

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